Passover will begin tomorrow Tuesday, March 30 and continue for 7 days until Monday, April 5. However, in the Jewish calendar, a holiday begins on the sunset of the previous day, so observing Jews will celebrate Passover on the sunset of Monday, March 29.
To celebrate the holiday, why not try this Matzah Vegetable Lasagna which makes 8 to 12 servings?
Matzah, enough to make four layers in a 13x9x2" baking dish, lightly moistened with water. Do not soak, instead wet them as you layer them.
3 cups ricotta
24 oz. shredded mozzarella, divided
1 cup grated parmesan, divided
1/3 cup chopped fresh parsley
3 eggs, lightly beaten
4 cups your favorite spaghetti/tomato sauce
Mix ricotta, 5 cups of the mozzarella, 3/4 cup of the parmesan, parsley and eggs.
Spoon 1 cup of the spaghetti sauce on the bottom of the baking dish. Cover with one layer of moistened matzah. Layer 1/3 of the cheese mixture and 2/3 cup of the sauce in dish. Repeat layers twice. Cover with a final layer of moistened matzah, 1 cup of sauce, 1 cup of mozzarella and 1/4 cup parmessan.
Bake at 350°F for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Serve with additional sauce.
You can also include a sauteed green vegetable in this, such as two prepackaged bags of spinach sauteed in olive oil with chopped garlic. You can also use thick sliced eggplant, zucchini, yellow crookneck squash, and three large portobello mushroom caps and marinate them in kosher l'pesah Balsamic Marinade (premade, sold in the Passover section of some supermarkets) and then grill them.
Layer half of the grilled vegetables on top of the first layer of cheese mixture and then cover with the 2/3 cup of the sauce and second layer of moistened matzah, then put the sauteed spinach on top of the second layer of cheese, sauce, matzah, and then cheese, the rest of the grilled vegetables, sauce, and then the final layer of matzah, sauce, mozzarella, and parmesan.
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